Ingredients
- 6 garlic (cloves)
- 3 microwave
- 2 baking dish coated with non-stick spray
- 1 water
- 1 jalapeno (minced fresh)
- 950 ml water
- 475 gr mashed (cooked)
- 150 gr cornmeal
- 120 gr loosely packed kale (chopped)
- 120 gr onion (chopped)
- 85 gr mushrooms (sliced)
- 2 gr cumin (ground)
- 2 gr cinnamon (ground)
- 1 gr salt
- 1 gr pepper
- 1 gr salt
cassarole. Gradually add water, stirring until blended. Cover, microwave on HIGH dozen minutes, stirring every 3 minutes. Let stand covered 5 minutes. I made this two times, the first time I couldn't find kale in the particular grocery store that I went to so I used spinach. I used the microwave method for polenta since I tend to scorch things and it worked great. The first 2 times I stirred I wasn't sure it was going to thicken by the time it finished it was perfect and it sure is easy to just set the timer for 3 minutes and stir when it beeps. The non-fat cheese is totally optional, in fact I shredded it then forgot to put it in the first time . In is fine without cheese, but the cheese tasted good on the microwaved leftovers too. (The only edible non-fat cheese I've found is called Lifetime brand and they don't sell it in every store here). The effect is rather like lasagna but different.